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<channel>
	<title>gfe--gluten free easily &#187; coconut</title>
	<atom:link href="http://glutenfreeeasily.com/tag/coconut/feed/" rel="self" type="application/rss+xml" />
	<link>http://glutenfreeeasily.com</link>
	<description>Living gluten free easily by eating real food and a few gf processed foods</description>
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		<item>
		<title>Indian Curry Balls&#8212;Joy’s Chicken Version and My Vegan Chickpea (Garbanzo Bean) Version</title>
		<link>http://glutenfreeeasily.com/indian-curry-balls-joys-chicken-version-and-my-vegan-chickpea-garbanzo-bean-version/</link>
		<comments>http://glutenfreeeasily.com/indian-curry-balls-joys-chicken-version-and-my-vegan-chickpea-garbanzo-bean-version/#comments</comments>
		<pubDate>Fri, 27 Jan 2012 03:58:25 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[appetizer]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[discussion]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[entree]]></category>
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		<category><![CDATA[GAHIGF]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[turkey]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Wellness Weekends]]></category>
		<category><![CDATA[chickpeas]]></category>
		<category><![CDATA[coconut]]></category>
		<category><![CDATA[curry]]></category>
		<category><![CDATA[garbanzo beans]]></category>
		<category><![CDATA[gluten-free wednesdays]]></category>
		<category><![CDATA[go ahead honey]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[holiday]]></category>
		<category><![CDATA[Indian curry balls]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=13126</guid>
		<description><![CDATA[This recipe is linked to Go Ahead Honey, Wellness Weekends, and Gluten-Free Wednesdays. One of my support group members, Joy, brought an appetizer&#8212;Indian Curry Balls&#8212;to our holiday meeting. These little bites were attractive, very tasty, and very well received! When I was trying to come up with an entry for Maggie’s (She Let The Eat Cake) theme [...]]]></description>
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		<slash:comments>26</slash:comments>
		</item>
		<item>
		<title>Home for the Holidays:  Lillian of Lillian&#8217;s Test Kitchen with Chocolate Silk Pie and More Giveaways</title>
		<link>http://glutenfreeeasily.com/home-for-the-holidays-lillian-of-lillians-test-kitchen-with-chocolate-silk-pie-and-more-giveaways/</link>
		<comments>http://glutenfreeeasily.com/home-for-the-holidays-lillian-of-lillians-test-kitchen-with-chocolate-silk-pie-and-more-giveaways/#comments</comments>
		<pubDate>Fri, 23 Dec 2011 17:06:43 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[dairy free]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[flourless]]></category>
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		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[holiday]]></category>
		<category><![CDATA[Home for the Holidays ... Gluten-Free Style]]></category>
		<category><![CDATA[paleo]]></category>
		<category><![CDATA[pie]]></category>
		<category><![CDATA[primal]]></category>
		<category><![CDATA[refined sugar free]]></category>
		<category><![CDATA[turkey]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[chcolate silk pie]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[coconut]]></category>
		<category><![CDATA[cookbook giveaway]]></category>
		<category><![CDATA[Dr. Stephen Wanger]]></category>
		<category><![CDATA[elana amsterdam]]></category>
		<category><![CDATA[gluten-free cupcakes]]></category>
		<category><![CDATA[healthier without wheat]]></category>
		<category><![CDATA[honey]]></category>
		<category><![CDATA[Lillian's Test Kitchen]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[whipped cream]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=12685</guid>
		<description><![CDATA[photo courtesy of Lillian&#8217;s Test Kitchen It’s the last day of our Home for the Holidays … Gluten-Free Style series. Well, other than Christmas Day when later in the day, I&#8217;ll officially announce the latest winners for our event (including those lucky final prize winners). Today I’m sharing yesterday’s host blogger and her post and then in a [...]]]></description>
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		<slash:comments>17</slash:comments>
		</item>
		<item>
		<title>Gluten-Free, Grain-Free, Dairy-Free, Egg-Free, Vegan Toasted Coconut Chocolate Chip “Samoa”-Taste Cookies</title>
		<link>http://glutenfreeeasily.com/gluten-free-grain-free-dairy-free-egg-free-vegan-toasted-coconut-chocolate-chip-samoa-taste-cookies/</link>
		<comments>http://glutenfreeeasily.com/gluten-free-grain-free-dairy-free-egg-free-vegan-toasted-coconut-chocolate-chip-samoa-taste-cookies/#comments</comments>
		<pubDate>Wed, 09 Nov 2011 17:45:34 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[cookies]]></category>
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		<category><![CDATA[dessert]]></category>
		<category><![CDATA[easy]]></category>
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		<category><![CDATA[turkey]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Wellness Weekends]]></category>
		<category><![CDATA[almond flour]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[coconut]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[gluten-free girl scout cookies]]></category>
		<category><![CDATA[gluten-free Samoas]]></category>
		<category><![CDATA[honey]]></category>
		<category><![CDATA[soy free]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=11632</guid>
		<description><![CDATA[Gluten-Free, Grain-Free, Dairy-Free, Egg-Free, Vegan Toasted Coconut Chocolate Chip “Samoa”-Taste Cookies

Ingredients 

¾ cup shredded coconut/coconut flakes
¾ cup almond flour, packed (I prefer Honeyville blanched almond flour)
2 tbsp coconut flour, sifted (may be optional; see notes)
1 tsp baking powder
¼ tsp sea salt
¼ cup brown sugar (or coconut or palm sugar)
Slightly less than 1/3 cup agave nectar (or exactly1/3 cup honey)
2 tbsp coconut oil, liquefied
¼ cup chocolate chips (minis, chips, or chunks; larger chocolate pieces will give you more of a “Samoa” taste, but your cookies may not be as pretty as when using the minis)

Instructions 

Preheat oven to 350 degrees Fahrenheit. Line one baking sheet with parchment paper. 

Spread coconut flakes on a baking sheet. Bake for about 3 minutes, being sure to stir every minute to prevent the flakes from burning. (Note that a few flakes on the edges may actually burn or darken too much. Those can be discarded.) 

While toasting coconut flakes are in the oven and/or cooling after toasting, mix other ingredients adding one by one in large bowl, stirring after each addition. 

Once all ingredients have been added (including cooled, toasted coconut flakes), the mixture will be very thick and you may need to use your clean hands to finish incorporating all of the ingredients. 

Roll cookie batter into balls, slightly less than walnut sized. Place on the parchment lined-baking sheet. 

Using the bottom of a glass or a metal spatula, press balls down slightly to about ½-inch to ¾-inch thickness. 

Bake for about 8 minutes or so. Outer edges should be brown, and middles should be non-glossy, but not very brown. 

Cool on baking sheets for 10 minutes. Cookies will continue baking/setting up during this time, so do not skip this step. Remove from baking sheet to wire rack or serving plate to cool additionally as needed. 

Makes about 15 cookies 2 ½ inches in diameter. 

Inspired by Hannah Kaminsky’s Vegan Coconut Drop Cookies for VegNews.

Shirley’s Notes: I always pack my almond flour in the cup, so I'm sure to get the same measurement each time. These cookies might harden over time … perhaps more than you’d like. I actually like the ultra chewiness of them that way and/or even enjoy dunking them in my tea or a glass of almond milk. However, if you find these cookies hardening too much and you would prefer that they stay soft, add a small piece of apple to your container and leave the lid on. Also, omitting some or all of the coconut flour will also produce a softer cookie---most likely more of a drop cookie, which will require a tablespoon measure for placing the batter on the baking sheet---because coconut flour absorbs the liquid in recipes.]]></description>
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		<slash:comments>81</slash:comments>
		</item>
		<item>
		<title>The Gluten-Free Extreme (GFE!) Cookbook Giveaway—Eight Awesome Cookbooks, Eight GFE Winners!</title>
		<link>http://glutenfreeeasily.com/the-gluten-free-extreme-gfe-cookbook-giveaway-eight-awesome-cookbooks-eight-gfe-winners/</link>
		<comments>http://glutenfreeeasily.com/the-gluten-free-extreme-gfe-cookbook-giveaway-eight-awesome-cookbooks-eight-gfe-winners/#comments</comments>
		<pubDate>Sat, 20 Aug 2011 04:12:54 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[dairy free]]></category>
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		<category><![CDATA[pizza]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[Artisanal Gluten-Free Cupcakes]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[coconut]]></category>
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		<category><![CDATA[Good Morning! Breakfasts]]></category>
		<category><![CDATA[Sharing Sundays]]></category>
		<category><![CDATA[simply ... gluten-free desserts]]></category>
		<category><![CDATA[The Allergen-Free Baker's Handbook]]></category>
		<category><![CDATA[The Garden of Eating Cookbook]]></category>
		<category><![CDATA[The Gluten-Free Asian Kitchen]]></category>
		<category><![CDATA[The Ice Dream Cookbook]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=10691</guid>
		<description><![CDATA[Gluten-Free, Dairy-Free Chocolate Pots and Microwave Cornmeal Pizza Crust (Courtesy of Carol Kicinski and Robin Ryberg, respectively)

Gluten-Free, Dairy-Free Chocolate Pots


One 13.5 ounce can coconut milk (not light)
9 ounces dairy-free, bittersweet chocolate, chopped (about 1 ½ cups) or good quality chocolate chips
1 teaspoon pure vanilla extract
1 large egg, lightly beaten
Berries for garnish, optional

Bring 2 inches of water to a simmer in large saucepan. Turn the heat to low and keep the water at a bare simmer.

Shake the can of coconut milk well and pour into a heatproof mixing bowl set over the saucepan of barely simmering water, without the bottom touching the water. Add the chocolate and melt, stirring occasionally. Once the chocolate has melted, whisk in the vanilla and then the egg. Continue whisking over the heat until the mixture is smooth.

Transfer the mixture into a pitcher or spouted measuring cup for easy pouring, and divide among 6 small tea or cappuccino cups or ramekins and chill for 3 hours. The chocolate pots can be made a day ahead.

Garnish with fresh berries when serving, if desired.

Recipe reprinted courtesy of Carol Kicinski and St. Martin Press

Cornmeal Pizza Crust

This cornmeal pizza crust makes this thin crust pizza a little unconventional. The crust is somewhat gritty in texture (in an understated way) and mild in flavor. I think you will enjoy it!

1 egg
2 teaspoons canola oil
1 tablespooon applesauce
1/16 teaspoon salt
3 ½ tablespoons cornmeal
½ teaspoon baking powder

Baked on: microwave-safe round plate

In small bowl or cup, briefly beat egg until nearly uniform in color.

Add remaining ingredients and mix well to combine. The dough will look like a creamy paste.

Spray microwave-safe plate with non-stick cooking spray.

Spread batter into a 6-inch circle.

Microwave on high for 1 minute and 30 seconds.

Remove from plate and cool.

Place crust on metal tray or foil, top with your favorite toppings.

Finish baking in toaster oven (or conventional oven) at 400 degrees Fahrenheit until cheese is melted and crust is crisp. Baking time will be approximately 8 to 10 minutes.

From the book Gluten-Free in Five Minutes by Roben Ryberg.  Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright (c) 2011. www.dacapopresscookbooks.com]]></description>
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		<slash:comments>367</slash:comments>
		</item>
		<item>
		<title>Here’s My Sign (with Painkiller Drink Recipe)</title>
		<link>http://glutenfreeeasily.com/here%e2%80%99s-my-sign-with-painkiller-drink-recipe/</link>
		<comments>http://glutenfreeeasily.com/here%e2%80%99s-my-sign-with-painkiller-drink-recipe/#comments</comments>
		<pubDate>Wed, 10 Aug 2011 16:06:24 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[beverage]]></category>
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		<category><![CDATA[diagnosis]]></category>
		<category><![CDATA[discussion]]></category>
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		<category><![CDATA[recipe]]></category>
		<category><![CDATA[travel]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[British Virgin Islands]]></category>
		<category><![CDATA[cocktail]]></category>
		<category><![CDATA[coconut]]></category>
		<category><![CDATA[Cooper Island]]></category>
		<category><![CDATA[Cooper Island Beach Resort]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[gluten-free wednesdays]]></category>
		<category><![CDATA[painkiller drink]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=10623</guid>
		<description><![CDATA[Painkiller

4 ounces pineapple juice
1 ounce orange juice
1 ounce cream of coconut
2 ounces Pusser’s British Navy dark rum (or other dark rum), more or less to taste (the resort uses more!) 

Shake or stir all together. Pour over ice. Sprinkle a little nutmeg on top. (Fresh grated nutmeg is lovely.)

Shirley’s Notes: If I’m low on pineapple juice, I use more orange juice. Sometimes I use more cream of coconut. Sometimes I use coconut milk and add a bit of honey instead of cream of coconut. This is a flexible recipe.]]></description>
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		<slash:comments>50</slash:comments>
		</item>
		<item>
		<title>Good Morning, Sunshine! Watermelon Orange Smoothie</title>
		<link>http://glutenfreeeasily.com/good-morning-sunshine-watermelon-orange-smoothie/</link>
		<comments>http://glutenfreeeasily.com/good-morning-sunshine-watermelon-orange-smoothie/#comments</comments>
		<pubDate>Wed, 13 Jul 2011 16:24:12 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[beverage]]></category>
		<category><![CDATA[breakfast]]></category>
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		<category><![CDATA[Wellness Weekends]]></category>
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		<category><![CDATA[fruit smoothie]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=10167</guid>
		<description><![CDATA[Good Morning, Sunshine! Watermelon Orange Smoothie

1 cup full-fat coconut milk (other non-dairy milk will work, too, or dairy milk if you consume dairy) 

About 2 – 3 cups seedless watermelon chunks (slightly frozen chunks work best) 

Juice of one orange (I used a Navel orange), about ¼ cup or so 

Blend all together on high for about a minute or so until smoothie consistency. 

Makes about 4 – 5 one-cup servings.  

Original recipe from Shirley Braden ]]></description>
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		<slash:comments>24</slash:comments>
		</item>
		<item>
		<title>Blueberry Banana Buckle</title>
		<link>http://glutenfreeeasily.com/blueberry-banana-buckle/</link>
		<comments>http://glutenfreeeasily.com/blueberry-banana-buckle/#comments</comments>
		<pubDate>Thu, 30 Jun 2011 18:34:39 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[breakfast]]></category>
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		<category><![CDATA[Allergen-Friendly Friday]]></category>
		<category><![CDATA[bananas]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=10063</guid>
		<description><![CDATA[Blueberry Banana Buckle 

Buckle 

½ cup coconut sugar

1 ¼ cup gluten-free flour mix (an all-purpose mix with some starch included will work best)

¼ cup cornmeal

2 ½ tsp baking powder

½ tsp sea salt

½ cup coconut oil, liquefied

3 tbsp unsweetened applesauce 

1 tsp vanilla

½ cup almond milk

1 mashed ripe banana (about ¾ cup)

1 cup fresh blueberries 

Buckle Topping 

¼ to 1/3 cup coconut sugar (if your banana is very ripe, you can most likely go with the lower amount)

1/3 cup almond flour (or other ground or even just finely chopped nuts)

½ tsp cinnamon

3 tbsp coconut oil, liquefied 

Preheat oven to 350 degrees. Grease 9 x 13 baking pan with coconut oil. 

Mix dry ingredients in large bowl. (I just used a wooden spoon.) Add liquid ingredients, including banana. Finally, add blueberries. Mix just enough so that all ingredients are incorporated. 

Pour batter into prepared baking pan. 

Sprinkle topping over batter.  

Bake for about 25 to 30 minutes. Cool a few minutes. Cut into squares. Remove squares with a serving spatula or pie server. 

Adapted from Maggie (She Let Them Eat Cake) 

Shirley’s Notes: Remember that one of the joys of egg-free baking/cooking is that you can sample the mixture for sweetness without any safety concerns regarding raw eggs. Therefore, if you usually like less or more sweet, you can take a little taste of batter before baking. That taste will most likely let you know if you want to adjust the sweetener. If you don’t have coconut sugar, I suggest using another comparable granulated sugar.]]></description>
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		<slash:comments>34</slash:comments>
		</item>
		<item>
		<title>Blueberry Banana &#8220;Foamie&#8221;</title>
		<link>http://glutenfreeeasily.com/blueberry-banana-foamie/</link>
		<comments>http://glutenfreeeasily.com/blueberry-banana-foamie/#comments</comments>
		<pubDate>Fri, 24 Jun 2011 04:27:31 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[beverage]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=9972</guid>
		<description><![CDATA[Blueberry Banana “Foamie”

1 cup coconut water

1 cup almond milk

1 frozen banana

2/3 cup blueberries, washed

2 dates, pitted and soaked*

Add all ingredients to blender. Blend 1 to 2 minutes until ingredients are incorporated enough for your taste. Sip away!

*Soak in boiling water for 5 minutes or so and then drain off water.

Makes one blender full, about four 8-ounce servings.]]></description>
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		<slash:comments>35</slash:comments>
		</item>
		<item>
		<title>Gluten-Free, Dairy-Free Pineapple Layer Cake with Maple Coconut Whipped Cream Frosting</title>
		<link>http://glutenfreeeasily.com/gluten-free-dairy-free-pineapple-layer-cake-with-maple-coconut-whipped-cream-frosting/</link>
		<comments>http://glutenfreeeasily.com/gluten-free-dairy-free-pineapple-layer-cake-with-maple-coconut-whipped-cream-frosting/#comments</comments>
		<pubDate>Tue, 21 Jun 2011 19:22:24 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[breakfast]]></category>
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		<description><![CDATA[Gluten-Free, Dairy-Free Pineapple Layer (or Rectangular) Cake with Maple Coconut Whipped Cream Frosting 

1 1/3 cups almond flour

2/3 cup gluten-free all-purpose flour mix*

1 1/3 cup brown sugar

2/3 cup granulated sugar

2 ½ tsp baking soda

2 large eggs

2 tsp maple syrup

20-ounce can crushed unsweetened pineapple, with its own juice 

Preheat oven to 350 degrees. If using small baking dishes, add about ½ tsp coconut oil to each turning them carefully in your hands to ensure oil coats sides. If using a 9 x 13 pan, add about a teaspoon of coconut oil and tilt and coat sides of pan the same way. While mixing ingredients, place your baking dish(es) in preheated oven for 5 minutes. 

Mix dry ingredients in large bowl. (FYI:  A wooden spoon will work fine for all of your mixing.) 

Add eggs and mix well. 

Add maple syrup and pineapple with juice. Stir the latter just well enough so that ingredients are mixed. 

Pour batter into prepared, hot baking dish(es). (Be cautious. It’s easy to forget that dishes are already hot and will burn you if you touch them.) 

If using smaller baking dishes, bake for about 25 minutes. If using a 9 x 13 pan, bake for about 30 to 35 minutes. (Check at 30 minutes.) 

Remove from oven and cool for about 5 minutes. Use a heat-proof spatula to loosen cake layers, remove layers from dish(es) and place on wire rack. Cool completely.

* I still can’t tolerate many of the healthier, gluten-free flours; e.g., sorghum, buckwheat. Therefore, my gluten-free flour mix is 3 parts Asian white rice flour and 2 parts cornstarch. I gently mix three one-lb bags of the Asian white rice flour and two one-lb boxes of cornstarch in a very large bowl and then store the mix in several airtight containers (like large glass jars). No refrigeration is needed. But feel free to use whichever gluten-free all-purpose flour mix you use most often for your baking.

Maple Coconut Whipped Cream Frosting

1 cup coconut "cream," from a chilled can of full-fat coconut milk (read more below)
1 ½ to 2 teaspoons maple syrup (adjust to desired sweetness, may need more if using unsweetened coconut flakes)

Handful of coconut flakes (I used sweetened)

The day before, chill one can of coconut milk, your mixing bowl, and beaters in refrigerator. (I try to keep 2 cans of full-fat coconut milk in the refrigerator at all times for making ice cream and whipped cream. I’ve made the frosting without having the bowl and beaters chilled, but it works best if they are.) Skim about one cup of the "coconut cream" off the top ... that's what I'm calling the thick, non-liquid substance that forms when you refrigerate full-fat coconut milk for at least 24 hours in the coldest part of your refrigerator. Add the coconut cream to a chilled bowl. Whip coconut cream with chilled beaters until it reaches its whipped cream state. Gradually add maple syrup. Whip again until it turns to whipped cream with at least soft peaks remaining when you stop whipping. Stir in coconut flakes or sprinkle them on top of whipped cream after spreading on each cake layer.

Shirley’s Notes: Ramekins can be used if you want a much smaller layered cake or even several single-layered cakes with frosting. If you’d prefer to use gluten-free all-purpose flour, omit the almond flour and use 2 cups of gluten-free all-purpose flour. If using gluten-free all-purpose flour, you may need to add an additional 5 minutes of baking time. When made with almond flour, the cake (or layers) will be thinner than if made with gluten-free all-purpose flour. They will also be denser and moister. I cheated (as I usually do) and placed my layers in the freezer for a few minutes to expedite cooling. While I’ve never made this cake egg free, I believe it will work with the usual egg substitutions. I used a new brand of coconut milk, which didn’t yield my usual fluffy whipped cream. Your frosting results may look slightly different and hopefully better!]]></description>
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		<item>
		<title>Simple and Good Chocolate Cake (Gluten Free, Dairy Free, Refined Sugar Free, Vegan)</title>
		<link>http://glutenfreeeasily.com/simple-and-good-chocolate-cake-gluten-free-dairy-free-refined-sugar-free-vegan/</link>
		<comments>http://glutenfreeeasily.com/simple-and-good-chocolate-cake-gluten-free-dairy-free-refined-sugar-free-vegan/#comments</comments>
		<pubDate>Sat, 28 May 2011 03:16:43 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
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		<description><![CDATA[Simple and Good Chocolate Cake

¾ cup coconut palm sugar

1 cup all-purpose gluten-free flour mix

½ cup almond flour

2 tbsp coconut flour

1/3 cup cocoa powder

1 ½ tsp baking soda

½ tsp sea salt

2 tsp vanilla extract

½ cup extra virgin olive oil

1 cup cold water

2 tbsp apple cider vinegar

Preheat oven to 375 degrees Fahrenheit. Ensure oven is fully preheated before you begin to mix the ingredients, as you have to work quickly once you get started.

Grease 8x8-inch baking pan well.

In a large mixing bowl, whisk together the coconut palm sugar, flour mix, almond flour, coconut flour, cocoa powder, baking soda, sea salt, vanilla extract, oil, and cold water. Blend well. Note that the absorbent nature of the coconut flour will make the batter thicken upon stirring; this is good.

Then, add the vinegar and stir immediately. The vinegar and baking soda reaction will cause the mixture to foam up a bit. These ingredients along with their reaction and the subsequent baking process take the place of eggs. Stir quickly and as Lydia says: “Get the pan into the oven as fast as you can.”

Bake for 20-25 minutes, until toothpick comes out clean. Remove the pan to a cooling rack, and let it cool completely. Cut into squares. Enjoy “as is,” or “accessorize” a bit more if you like: sift confectioner’s sugar over the top or top with a simple Vanilla Ice Cream or something more decadent like Crème Brulee Ice Cream.

Adapted from Lydia of The Perfect Pantry who adapted from Pragerway 

 Shirley’s Notes: As you can see from the recipe, I didn’t use any gums so there may be a slight crumble factor. It did not bother us---and I’m not sure it will happen each time as I rushed mine on the cooling!---but if you want to ensure crumb free, you may either add 1 tsp xanthan gum or 1 tsp chia seed (if you are a fan) and let the latter sit a minute after cold water is added, before you add the vinegar. Cutting with a plastic knife ensures straight-edged pieces with less crumbs. This is a tip that Linda (The Gluten-Free Homemaker) reminded me of in this post in her ongoing Kitchen Tips series. (Incidentally, cutting a head of lettuce with a plastic knife will also ensure that the cut edges don’t “rust”; i.e., turn brown.)]]></description>
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